Enchiladas

For 3 servings I use:

- 3 pieces of boiled skinless, boneless chicken breast (I boiled it sometimes during the day for about 30 minutes and then set it aside until I start cooking, but you can also boil it and keep working with it right away

- 1 can corn

- 1 pack tacco seasoning

- 1/4 cup sour cream (fat free is fine)

- grated cheddar or mexican cheese

- 1 can enchilada sauce (I use mild and then add hot sauce in dh's portion as he likes it spicy)

- For the side one pack of spanish rice and if you want guacamole and/or refried or black beans.

Pull boiled chicken into little pieces. Put into a heated frying pan, add tacco seasoning and fill the seasoning bag with water and add that (gives it just the right amount of water).

Mix it well and then add 1/3 to 1/2 a can of enchilada sauce,the sourcream and 1/2 can of corn.

Let it all cook together for a couple of minutes while stirring, turn off stove and stir in some cheddar cheese (however much you like)

Spoon filling onto soft tacco sized tortillas. Roll and arrange seam side down in spray coated baking dish (I prefer to use individual dishes and arrange it to the side of each to leave room to serve the rice in it)

Pour rest of the enchilada sauce over the enchiladas. Top with grated cheese.

Preheat oven to 350 degrees and bake enchiladas while preparing the rice (add rest of the corn to the rice when its just done).

The enchiladas will be done when your rice is done, all you basicly do is slowly heating them and melting the cheese.

Serve with your rice. Bon Appetit :)